Parsley is a biennial plant, with a fleshy, spindle-shaped root and a rough, erect, smooth-branching stem. It is a native of the Eastern Mediterranean region. It is now widely cultivated in all parts of the civilized world as a culinary vegetable, and it sometimes runs wild, the root being one of the principal parts. It is a great favorite on account of its much-divided, finely cut, crisped, aromatic leaves, which are used in flavoring soups and other dishes and for garnishing. The leaves of the wild parsley are plain. Parsley has a white or greenish-yellow flower and from the seed an essential oil is obtained, named apial, which is used as a drug in place of quinine in intermittent fevers. Its leaves are often chewed to neutralize the scent of onions. Parsley wreaths were twined for the victors of the Nemean games, but now it has fallen from its high estate to flavor or to garnish some lordly dish. The seed was formerly mixed in cheese curds with fennel and thyme and other fragrant herbs. The roots were also used as a relish, as noted in the words of Wynkyn, “de worde in the Boke of Keriynge says ‘åquinces and peres Ciryppe with parcelery rate. Bight to begyn your mele.’” Parsley seeds germinate imperfectly and the disappointment of the sower was explained by the belief that the devil took his tithe thereof. Many dire evils, belief in which can scarcely now be understood, were attached to the sowing, gathering, and even dreaming of parsley seed. These beliefs may have originated in the fact that the Greeks strewed it upon newly made graves. To be in need of parsley was a colloquialism which expressed the imminence of death. Herrick said: “Dear Perenna, Prithee come and with Smallage dressmy tomb.” [Illustration: SAVORY 1 Flower 2 Flower without stamens 3 Leaf 4 Flower cut, showing stamens 5 Corolla 6 Leaves of an axil 7 Pistil 8 Stamen 9 Seed] SAVORY _Satureia Hortensis_, a genus of the natural order _labiatæ_, belonging to the mint family. French, _Savorae_.